Crystal Mooncakes
A variety of Cantonese mooncake, with a thin, soft, fluffy crust, glossy finish, golden color, and an elegant, well-proportioned shape.
Ingredients
wheat starch
100 g
red bean paste
to taste
potato starch
30 g
boiling water
200 ml
vegetable oil
2 tbsp
Instructions
1
Step 1
Combine 100 g of wheat starch with 30 g of potato starch. Pour in 200 ml of boiling water while stirring to avoid any dry flour, then cover and let sit for 5 minutes.
2
Step 2
Add 2 tablespoons of vegetable oil and knead the mixture into a smooth dough while it is still warm. Wrap the dough in plastic wrap to keep it from drying out, and take pieces as needed.
3
Step 3
Cut the red bean paste into medium-sized pieces. Cut the dough into small portions, roll each portion into a thin wrapper, and wrap a piece of filling inside.
4
Step 4
Shape the filled dough using a mooncake mold. If you don't have a mold, you can use a jelly bowl or a small plastic mooncake box instead. Lightly dust the inside of the mold with starch so it stays smooth, press the dough in firmly, then tap the mold on the work surface a few times to release the mooncake.
5
Step 5
Steam the mooncakes over high heat for 5 minutes, once the water is at a rolling boil.
